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Tip

Gluten-free flours

Method

Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.

Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won’t shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.

For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat's cheese.

Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.

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Comments, questions and tips

Comments

I made this today and it really is a very tasty and simple recipe. I just tweaked it a little bit by adding a small amount of grated parmesan (probably about 50g) to the pastry which gave it a nice, rich saltiness. I also added about the same amount of parmesan to the filling mixture at the same time as the goat's cheese which worked well. I will definitely be making this again.

I used Doves Farm flour and got excellent results using half butter to flour, adding 1 tsp xanthan gum (in the gluten free section of large supermarkets), 1 egg and 2 tbsp water. I let the pastry rest overnight in the fridge and it was easy to roll out and put in the flan tin. After reading the other comments I was expecting it to be crumbly but I didn't have to patch it up at all. It tasted very good too.

I had a bit of a nightmare with the gluten-free pastry (I used Doves Farm). It was very crumbly and however hard I tried I couldn't transfer it to the tin in one piece. In the end, I just ended up patching it all together in the tin. My coeliac friend who came to lunch told me this is normal with gluten-free pastry and actually it held together surprisingly well after coming out the oven!The filling is scrummy and impressed another friend who thinks normal quiche is 'too eggy'.

Made this for the first time today, it's absolutely delicious! Only difference with the recipe was that I found a shorter cooking time worked well: I cooked it for the initial 15 mins at 200 as per the recipe, but then only needed an additional 10 minutes at 180 for it to be set perfectly and the pastry to be good and brown. Definitely adding this to favourites.

Made this with regular pastry for vegetarian guests, who loved it and shared with the meat eaters. Only the watercressphobe missed out (his loss!).
Straightforward to make, I substituted brie for some of the goats cheese to make up the quantity, it was fine. And I'm not that fussed about quiche either, but this does it

Have made this twice now and each time was a great success. I used watercress and rocket and mixed in some blue cheese with the goats cheese. Used shop bought pastry but will make my own next time as I think it tastes better. Will definitely be making again.

Made this today for a garden party girl's lunch, and it went down very well indeed! I did cheat and use shop-bought ready rolled pastry, but other than that followed the recipe to the letter and it turned out really well.
It's light creamy without being too cloyingly rich.
So fab that I'm making another one tomorrow for my boyfriend.

Hi, I've been through the pain with gluten free pastry and would offer this tip.

Firstly don't treat it like wheat flour - lots of recipes do which is a mistake. You cannot over work it as there is no gluten and it needs to start off quite differently to wheat pastry. To begin with it will look like its gone wrong. But this is a different kind of flour and needs a different approach.

1) In a food processor combine the flour, butter, xanthan, until it starts to come together.
You need to go way beyond the crumb stage. Remember you cannot over work this
type of flour.
2) Add the 2 Tblspn water to the egg and pour into the flour mixture
3) Pulse the food processor until you have a mixture that looks like cake mixture.
4) Scoop the contents onto some clingfilm - scraping the bowl and blade.
5) Using the clingfilm shape the paste into a small disk shape. Wrap up
6) Chill in the fridge for about 1 hour. GF flour is very absorbent and during this time it
will transform from a wet mess into a conventional looking pastry.
Press the pastry through the clingfilm. If it feels soft it's not ready. If it feels firm it's
ready. The grains have now taken on the moisture.

Rolling out

1) Give it a little massage to ensure there are no air pockets.
2) Flour your board with GF flour - a proper shaker is best - failing that a sieve.
3) Roll out as per normal pastry turning 45 degrees after each roll. As long as the board
is well floured and you are light fingered it should be fine.
4) You can wrap the pastry around the rolling pin and gently transfer to the tin.
5) Gently ease it into position. You may get a crack here and there but you can patch it
up.
6) I prefer to line with paper and beans and then chill for about 10 mins
7) Continue with the recipe.

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